Chitarrine with Parmigiano Reggiano Cream: An Easy Weeknight Recipe

Transform any weeknight dinner into a masterpiece with this effortless recipe for chitarrine with Parmigiano Reggiano cream. The name means "little guitars," a nod to the thin, flat strings of pasta that resemble those of a guitar. 24-month Parmigiano Reggiano becomes an indulgent cream, seasoned with pink pepper, sage and marjoram, then crowned with shavings of Parmigiano Reggiano.

Ingredients

• 360g Chitarrine pasta
• 500ml milk
• 50g butter
• 250g Parmigiano Reggiano
• Pink pepper to taste
• Sage
• Marjoram

How to make Chitarrine with Parmigiano Reggiano Cream

1. Heat the milk without bringing it to a boil. Meanwhile, melt the butter in a pot.
2. Pour the hot milk into the butter and keep stirring to prevent lumps. Remove from the heat and add the grated Parmigiano Reggiano. Stir quickly so the cheese melts.
3. Cook the pasta in plenty of salted boiling water. Drain and dress it with the Parmigiano Reggiano cream.
4. Finish the dish with ground pink pepper, sage and marjoram leaves and a few shavings of Parmigiano Reggiano.